Cabbage Roll

Steps

1. 1Peel and discard the top two leaves from the cabbage. Use a sharp knife to remove the core.
2. 2On a very large cooking pot bring water to a boil. When boiling add 1 tbsp salt and put the cabbage in the water. Cook for about 3 minutes, then rotate and continue cooking until you will be able to pull off the leaves as they begin to soften.
3. 3When the leaves are done remove them to a plater and pat dry.
4. 4Rinse the rice and cook in salted water until semi-ready. Drain and set aside.
5. 5Preheat oven to 190C (fan)
6. 6In a bowl combine ground beef, rice, red onion, dill, garlic, olive oil, salt, pepper, paprika, nutmeg and 2 tbsp tomato sauce. Mix well.
7. 7Cut off the thickened part of the stem from the leaves, without cutting all the way through.
8. 8Place 3 cabbage leaves on the cling film by overlapping to create a sheet. Then add another row of cabbage leaves and lastly, cut 1 large leave in half and create a third row. (check the recipe source to see the video instruction)
9. 9Place half of the filling close to one side (leave space near the edges) Roll twice away from you to cover the filling. Flip the right side of the roll to the middle, then flip the left side. Finish rolling.
10. 10Repeat with the rest of the leaves and filling.
11. 11Spread half of the tomato sauce on the bottom of the baking dish.
12. 12Place the rolls and cover them with the rest tomato sauce.
13. 13Cover with aluminium foil and bake for 30 minutes, then remove the cover and bake for another 20 minutes.
14. 14Garnish with dill and serve with sour cream.
15. 15Enjoy!